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RIEDEL Barware Highball

The innovative machine-made highball glass of the functional glass collection RIEDEL Barware is specially made for the standard ice cube as well as the large format ice. The RIEDEL BARWARE DRINK SPECIFIC GLASSWARE is made in collaboration with spirits specialist Zane Harris, answering the need for cocktail-specific glassware among restaurants and bars with six glasses perfected for thousands of cocktails. The glasses are based off the traditional serves for seven classic cocktails: The Old Fashioned, Manhattan, Daiquiri, Sour, Peasant, Buck and Julep. Working in partnership with Riedel, Harris created each glass giving specific attention to its size, shape, volume and capacity for ice, a concept in its totality never before explored by any glassware company. “Ice has the greatest influence in glassware design as it is in practically every drink, not just the cocktail,” notes Harris. “RIEDEL BAR DRINK SPECIFIC GLASSWARE ice glasses are designed to seamlessly answer two of hospitality’s greatest frustrations– liquid displacement and the distorted consumer perception of being underserved.” Each unique glass in the RIEDEL BAR DRINK SPECIFIC GLASSWARE collection is crafted in Riedel’s familyowned factories. Priced and sold exclusively for on-premise and hospitality venues. All RIEDEL glasses are dishwasher safe.

RIEDEL Barware

2018

Continually innovative and at the forefront of design, Riedel presents the RIEDEL BAR DRINK SPECIFIC GLASSWARE collection, made in collaboration with spirits specialist Zane Harris, known for his mixology at cocktail meccas including Dutch Kills, Maison Premiere, and Rob Roy. In union of past and present, this new collection answers the need for cocktail-specific glassware among restaurants and bars with six glasses perfected for thousands of cocktails. The glasses are based off the traditional serves for seven classic cocktails: The Old Fashioned, Manhattan, Daiquiri, Sour, Peasant, Buck and Julep. Working in partnership with Riedel, Harris created each glass giving specific attention to its size, shape, volume and capacity for ice, a concept in its totality never before explored by any glassware company.

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RIEDEL Barware Highball

Frequently asked questions

All drinks can be traced back to 7 Classics. The Old Fashioned, Manhattan, Daiquiri, Sour, Peasant, Buck and Julep. With the six glasses you will be able to make thousands of drinks based off those original 7 Classics.

Spirit - Any distilled, alcoholic liquidSugar - Refers to a sweetener. Sugar, honey, agave, etc.Water - Used for dilution, most cocktails use ice as their water component.Bitters - Bitters are traditionally an alcoholic preparation flavored with botanical matter such that the end result is characterized by a bitter, sour, or bittersweet flavor. Think of them as the salt & pepper of the drink world.

Though all of these elements are important, ice is the one that influences the glassware design the most.

Ice is in every drink, not just cocktails. In the hospitality industry, having high quality ice made by machines is quickly becoming the standard. The cubes made by these machines are much larger than regular ice cubes and, therefore, displace more liquid in the glass. They also don‘t properly stack in most other glassware. This may sound trivial, but displacement goes a long way with customer perception. If only one cube fits on the bottom of a glass, less displacement occurs and the wash line or level of liquid is lower, making the guest or customer think they are being under served.

Most high-end ice machines produce ice cubes which are 1 1/4“ (3.25 cm). If the goal is to stack 2 cubes side by side, the inside diameter of the bottom of the glass needs to be 2 7/8“ (7 cm). The next level of ice in bars and restaurant is referred to as “large format“ ice. This is crystal clear ice, cut from large blocks of ice or made in molds. They can be cut to any size, but the standard is no smaller than 2“ (5 cm).

SPIRITS SPECIALIST, BEVERAGE CONSULTANT, BAR DESIGNER

For almost 2 decades I’ve been working in the spirits industry in one form or another. At the age of 24 I opened my first bar in Seattle, Rob Roy. It’s been listed as Esquire’s top 50 bars on 2 occasions, Playboy’s Top American bars, GQ’s Great American Bar Crawl and featured on Anthony Bourdain’s The Layover. This is largely to do with a bartender exchange program that we started for the sole purpose of sharing information and experience. In 2009 I, along with a few other bartenders, started the large format ice movement that is found in many of the top bars around the world. Six years ago, I moved to New York to help the Milk & Honey family of bars with their ice programs and ended up working with them until going into private consulting.

All drinks can be traced back to 7 Classics. The Old Fashioned, Manhattan, Daiquiri, Sour, Peasant, Buck and Julep. With the six glasses you will be able to make thousands of drinks based off those original 7 Classics.

Spirit - Any distilled, alcoholic liquidSugar - Refers to a sweetener. Sugar, honey, agave, etc.Water - Used for dilution, most cocktails use ice as their water component.Bitters - Bitters are traditionally an alcoholic preparation flavored with botanical matter such that the end result is characterized by a bitter, sour, or bittersweet flavor. Think of them as the salt & pepper of the drink world.

Though all of these elements are important, ice is the one that influences the glassware design the most.

Ice is in every drink, not just cocktails. In the hospitality industry, having high quality ice made by machines is quickly becoming the standard. The cubes made by these machines are much larger than regular ice cubes and, therefore, displace more liquid in the glass. They also don‘t properly stack in most other glassware. This may sound trivial, but displacement goes a long way with customer perception. If only one cube fits on the bottom of a glass, less displacement occurs and the wash line or level of liquid is lower, making the guest or customer think they are being under served.

Most high-end ice machines produce ice cubes which are 1 1/4“ (3.25 cm). If the goal is to stack 2 cubes side by side, the inside diameter of the bottom of the glass needs to be 2 7/8“ (7 cm). The next level of ice in bars and restaurant is referred to as “large format“ ice. This is crystal clear ice, cut from large blocks of ice or made in molds. They can be cut to any size, but the standard is no smaller than 2“ (5 cm).

SPIRITS SPECIALIST, BEVERAGE CONSULTANT, BAR DESIGNER

For almost 2 decades I’ve been working in the spirits industry in one form or another. At the age of 24 I opened my first bar in Seattle, Rob Roy. It’s been listed as Esquire’s top 50 bars on 2 occasions, Playboy’s Top American bars, GQ’s Great American Bar Crawl and featured on Anthony Bourdain’s The Layover. This is largely to do with a bartender exchange program that we started for the sole purpose of sharing information and experience. In 2009 I, along with a few other bartenders, started the large format ice movement that is found in many of the top bars around the world. Six years ago, I moved to New York to help the Milk & Honey family of bars with their ice programs and ended up working with them until going into private consulting.

“When designing the Highball glass, there were two main considerations: volume and height. The glass allows for the correct waistline that delivers the drink seamlessly without a straw creating the perfect pour.”